Rosé mulled wine combines the lightness of a rosé with the warm spices of a classic mulled wine. The addition of grapefruit and lemon gives it a fresh acidity that balances the sweet and spicy notes. Ideal for cozy evenings or as a special finish to a winter meal. It is served hot, but not boiling – to preserve the aromas.
And this is what you need for the Rosé mulled wine
750 ml rosé (dry to off-dry)
2 cinnamon sticks
4 cloves
Zest of half a grapefruit (only the yellow layer, no pith)
1 lemon (sliced thinly)
75 g brown sugar
Optional: 1 star anise for an additional spicy note
Key points
The trick lies in the grapefruit zest: use only the outer, yellow layer – the white pith underneath makes the mulled wine bitter. For a more intense flavor, you can briefly rub the zest in your hands before adding it to release the essential oils. Important: The rosé should not be too sweet, otherwise the result will be cloying. An off-dry rosé with fruity notes (e.g., from Garnacha or Syrah) works best. Do not boil – alcohol evaporates at 78°C, and the mulled wine loses depth.
Variations
- Rosé mulled wine with vanilla — split 1 vanilla bean lengthwise and add the seeds to the pot. Simmer the bean and remove before serving. Adds a creamy sweetness and pairs well with fruit-forward rosés.
- Alcohol-free rosé mulled wine — replace the rosé with 750 ml alcohol-free rosé and add 100 ml red grape juice to enhance the fruitiness. Keep the spices and citrus notes the same.
- Rosé mulled wine with rum — stir in 5 cl of brown rum (e.g., from molasses) just before serving. The rum adds a caramel depth and pairs especially well with spicy variations featuring star anise or cardamom.
Frequently asked questions
Can I use any rosé wine?
No. Too-sweet rosés (e.g., White Zinfandel) make the mulled wine cloying. Dry to off-dry varieties with fruity acidity work better, such as those made from Garnacha, Syrah, or Grenache grapes. A rosé with floral notes (e.g., from Provence) loses its aromas when heated – in this case, opt for bolder varieties.
How long does the rosé mulled wine keep?
In the refrigerator, 2–3 days, if stored in a clean, sealed container. Reheat gently before serving, but do not boil. The spices lose intensity over time – freshly made tastes best.
Can I prepare the mulled wine in a slow cooker?
Yes, and it works particularly well. Simmer on low (around 60–70°C) for 1–2 hours. The slow heating prevents alcohol from evaporating, and the aromas develop more evenly. Stir occasionally to dissolve the sugar.
